Lv4
630 积分 2024-09-04 加入
Fabrication and characterization of double-network meat analogs based on camellia oleosomes and soy protein-wheat gluten induced by transglutaminase and calcium alginate
8小时前
待确认
Fortification of surimi gels by tuning the synergetic effect of multiple enzyme-related factors
14小时前
待确认
Application of cellulose nanofibers as cryoprotective in frozen storage of chicken surimi-like material
7天前
已完结
Stochastic Modeling of Degradation Behavior of Hydrogels
9天前
已完结
Two-stage framework with improved U-Net based on self-supervised contrastive learning for pavement crack segmentation
1个月前
已完结
Semi-supervised medical image segmentation via hard positives oriented contrastive learning
1个月前
已完结
Agarose/konjac glucomannan double network hydrogels to mimic the texture of beef tripe
1个月前
已完结
Double network hydrogels: Design, fabrication, and application in biomedicines and foods
1个月前
已完结
The impact of κ-carrageenan on the pea protein gelation by high pressure processing and the gelling mechanisms study
2个月前
已完结
Effect of curdlan on the gel properties and interactions of whey protein isolate gels
2个月前
已完结
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